What's the difference between a muffin and a cupcake?

Photo credit - Oops, I got it somewhere from Google Images. Apologies for not attributing to the proper source.

After my last post on a Banana Yoghurt Coconut Cupcake, a friend called and said it looks lovely but she wanted to know the difference between a muffin and a cupcake. I've asked this question before and was told a cupcake is essentially a cake, which doesn't enlighten quite enough, so I'm posing this question again. 

I searched the internet again, and these are some of the responses I found:

1. A muffin is just a confused cupcake.

2. A muffin is an ugly cupcake.

3. A cupcake is a muffin with a fancy hat.

4. A muffin is a healthier cupcake.

5. Muffin is to bread what cupcake is to cake.

6. I called my wife "Cupcake" when she was younger. Now I call her "Muffin".

7. If you throw a muffin onto the wall, you will hear "Thud". If you throw a cupcake, you hear "Pouf"

8. Muffins are heavier and denser. Cupcakes are lighter and fluffier.

9. A muffin is a quick bread.

10. A cupcake is a cake that is cupped.

11. Ingredients are similar but mixing method is different. With muffins, you prepare all the dry ingredients separately from all the wet, then mix. For cupcakes, you do the butter-sugar mixing method and work towards a cake batter.

I remain confused. Anyone out there can provide a definitive, absolute answer that clears all doubts?

Word of the Week - Molasses

Not to be confused with sandstones near mountain bases called molasse, Molasses in the culinary world are the by products from beating sugar cane. Juice is first extracted from the cane, and thereafter, boiled to become concentrated. The caramelization of the sugar results in molasses. The quality of molasses depends on the maturing of the sugar cane.

Essentially, there are 3 rounds of boiling resulting in 3 grades of molasses - mild, dark, blackstrap. The first round of boiled juice retains the highest amount of sugar, the second round gives off a slightly bitter taste, and the final round produces high grade blackstrap which gives off a robust flavour. It also contains a higher level of vitamins and minerals and is sometimes given as health supplements, serving out a good source of calcium, magnesium and potassium.

Its texture is rich like honey and the taste is finger licking good. Get the unsulphured version which has no preservative (sulphur dioxide) added in the treatment process.

Molasses is used in dark brewed beverages such as stout and dark ales, and it is also a common ingredient in baking. Check out my next post on a Molasses Kahlua Cake.

Word of the Week - Claypot

This is a very typical Chinese claypot and commonly found across some parts of Asia, including Singapore, Malaysia and China. After salivating over Alan's post on claypot rice, I had to go out to buy one. Such claypots are not easy to come by anymore. I scoured 4 traditional shops before I eventually found this one in Chinatown. If you're looking to get one, ideally, you should find one that has a wire gauze around it for more even heat distribution. Alas, I read that only after my purchase. Whatever it is, don't buy claypots from Amazon! I just saw the obscene price they published on their website.

My claypot is unglazed for the most part, and comes with a cute handle protruded from the side. Most claypots available today come in 2 round handles but I much prefer my traditional version. Plus, mine has an added bonus of "Tao" hand carved on it. "The Way", yes, "The Way"!

The flat-base bottom of the pot is glazed as you can see here.

While at the shop, this cute Thai baby claypot caught my eyes and I just couldn't go home without her. I like her Tuscan colour and petite look. Never mind that I have no idea what to cook in it - that's totally irrelevant.

Afraid of cracking my new pot (like I did with my Jamie Oliver baking stone!), I researched on how to prepare it for the first use. Plus, you do realise today is Friday the 13th!

A few things stood out:

1. Don't subject it to sudden heat change. Sudden high heat or sudden cold can break the clay.
2. Soak it before first use to remove dirt, grit and condition it.
3. At the first use, start with low heat and gradually increase.

Do not wash your claypot with soap as the clay will absorb the detergent.

Next post: Extra Virgin Claypot Rice!

Japanese Cold Soba - So Good

"In my hands I hold a bowl of Soba.

I see the goodness of nature represented in its colour.

Closing my eyes I find the freshness of green fields,

And the purity of nature within my heart."

Beautiful words uttered by Soba Master Yoshinori Shibazaki.

Soba is my Word of the Week for this week. If you're not convinced of the health benefits of Soba, go back and read that post. 

My son suggested to me that we get rid of all instant noodles in the house and replace them completely with Soba. What a brilliant idea. And as God would have it, the wretched aunty that I've become found out quite by chance that they are on a special this week in the supermarket. Only S$3.50 for 270g pack of organic soba and 200g of organic cha-soba (green tea buckwheat noodles). Hakubaku is one of the few brands to have its packaging in English since it's from Australia. What has Australia got to do with Japanese soba? Well, did you know Tasmania climate, which never exceeds 25 degrees C, offers one of the best places in the world for soba cultivation and storage?

His suggestion was inspired by my ban on ordering cold soba in Japanese restaurants we normally patronise. It's such daylight robbery by the restaurants to charge so much for cooking this 3 minute noodle, and no culinary skills needed - just boil water and cook the noodles like you would with pasta! You don't even need oil or salt as you sometimes do in pasta. Plunge them into ice cold water after 3 minutes to kill the cooking. 

Serve with Japanese shoyu - this is also the dipping sauce for the cold noodle and sprinkle with a Japanese sesame, salt and seaweed mix. Totally no frills, and just the way my kids like it. The restaurants here usually add a quail egg and sprinkle some spring onions to garnish.

 

I have to tell you about this hand painted - not machine-printed - Japanese fan we bought from Kyoto many years back. It costs more than US$50! It's one of those souvenirs from our travel that remind me of my early years with my dear husband - he would part with such money to support art and I would not. Enough said.

Soba is definitely going to be a regular in this household. How does cold soba on a hot day sound to you?

Word of the Week - Soba

No, it's not Society of Beer Advocates. Soba, or buckwheat noodle, is a thin Japanese noodle found at fast food outlets as well as in high end restaurants. It is served either chilled with a dipping sauce or hot in a flavorful dashi-based broth. Because of its long and slender shape, many Japanese associate soba with stability and longevity and that's why it's often eaten on special occasions.

Soba contains numerous amino acids, one of which helps in calcium absorption and aids in the production of antibodies and collagen. Another helps in tissue and muscle repair. It contains twice as much protein as polished rice, and there is more protein in soba than lean beef, according to Soba Master Yoshinori Shibazaki.

I got myself a whole load of Hakubaku organic soba today from the supermarket. Check out the Hakubaku website - there are 73 soba recipes in it.

Next post: Cold Soba!

If you're new to this blog, click here to read what Word of the Week is about.

Word of the Week - Salmon

What makes salmon orange? What is the difference between farmed salmon and wild salmon, in terms of nutrients and price? Where can you buy wild salmon? How do you know if what you've paid for is wild or farmed? 

These questions have been twirling in my head for quite some time now, and this post is an aggregate of my desktop research findings plus conversations with chefs and fishmongers.

First question - how to pronounce salmon? Sell-mon? Sull-mon? Actually, the L is silent, so it's Sau-mon. Like "palm" and "psalm" where you don't sound the L. (Did you know Thailand is pronounced Tai-land, not Thigh-lern?)

The actual colour of salmon flesh ranges from white to pink to orange, depending on the level of asthaxanthin, something that the wild salmon fish get from feeding on crustaceans (shrimps, lobsters, etc..). Those that are farmed are fed with an orange dye (how horrid is that?!) so they look like wild salmon!

More than 80% of salmon in the market are farmed, some sites say up to 90%. If it's an Atlantic salmon, it is highly likely a farmed one. Any nutritional differences? Loads. Farmed salmon are far inferior, providing less beneficial Omega 3 fats than their wild kin. Pumped with antibiotics and dyed orange, they are also more exposed to pesticides. The wild salmon boast 20% higher protein content and 20% lower fat content than farm-raised ones. The US Department of Agriculture confirmed these unfortunate statistics. 

Canned salmon are likely wild salmon as the farm-raised ones are not suitable to be canned. 

Where does this leave us? Well, I don't even know where to buy wild salmon. Do you?

Word of the Week - Sous Vide Supreme

Uses energy like a 60 watt light bulb, very efficient

I talked about Sous Vide (pronounced "su-vid") before - see my first mention of it. Well, not only have I succumbed to sous vide cooking (meaning, "under vacuum"), I am now the proud owner of a home sous vide machine! How romantic is that for a birthday present from hubster? (Picture 3 teenagers rolling their eyes**)

Well, allow me to introduce my new toy. This is a water oven aimed at home cooks looking for some serious eats. Designed and launched in 2009, some chefs believe the SV oven will become as commonplace as the microwave in the home kitchen. The technique is very simple - see what it says on the box here.

Because the temperature is precisely controlled, you can never overcook your food. Ever. Bye-bye-dry is the new way to go for that piece of exquisite steak. If the temperature is set to 60 degrees Celsius, for eg, the meat that is being cooked cannot possibly go beyond that temperature, guaranteeing you the medium rare, pink-blush meat you are craving for. Takes the stress out of always wondering if you are under-cooking or over-cooking your meat, in other words, idiot-proof and virgin-chef-proof. Engineers would love this? I read about an overseas student with a SV machine in her dorm because she can't cook!

Testing it out with a vacuum-packed chicken breast in thyme.

You can tell this is going to keep me busy for a while. No more home improvisations. Expect to read more sous-vide recipes here!

Word of the Week - Mentaiko

Mentaiko (or Ming Tai Zi) is essentially marinated roe of pollock, a kind of marine fish. What I have here is spicy roe, a common ingredient in Japanese cuisine. You may have eaten it without even realising it's there. The name derives from Mentai, which means pollock in Korean. It can be eaten on its own with sake, and is in fact, nominated as the best side dish by one of the Japanese magazines.

My husband got this for me from the airport in Tokyo, 1000 Japanese Yen (about US$10) for 100g, about half the price of what you get in Singapore.

To use as an ingredient or to serve, simply cut the sacs and scrap the roe off with a teaspoon.

Scrap gently and you are left with the membrane as shown here.

The packet I got yielded this much Mentaiko.

Look out for my Mentaiko Pasta in the next post!

Word of the Week - Macerate

Try macerating with one hand and taking a photo of it with the other!

I've never heard of this word till I read it in Wendy's blog. Such a strange word that actually sounded offensive to a friend, purely based on sound. Simply put, it's a culinary term that means to soften or break down something, usually by soaking in a liquid. In the case of the raspberry here, it is sprinkled with sugar, then left overnight in the fridge to sit and release their own juices. This process makes the food more flavorful. Don't confuse this with marinade though, as the fruit does not go into any cooking form thereafter.

In this picture, the texture is jam-like and you can choose to break it down further with the back of a spoon. For me, I like to taste the fruit chunks.

How much do you like fresh and real fruit in your dessert. No, that's not a question.

Check out my next post when I use these macerated raspberries to form a ripple cheesecake ice-cream based on Wendy's recipe.

Word of the Week - Balsamic Vinegar

My 7-year aged balsamic vinegar from a dear friend

Balsamic vinegar is strictly not a wine vinegar. It is produced in the Modena region of Italy from reduced wine juice aged in wooden casks. Highly valued by chefs and gourmet food lovers, it gives off a smooth sweet-sour flavour and is perfect as a salad dressing, or poured over grilled meat, or paired with a good extra virgin olive oil peppered with good quality sea salt flakes as a dip for crusty breads.

There are 3 different grades of balsamic vinegar. 

1. Traditional Balsamic Vinegar of Modena. This label is protected under the European Union and is exclusively used only for those produced in Modena and aged for a minimum of 12 years.

2. Condimento grade - there is some aging involved in this grade. My photo above is such an example, a gift from a dear friend who toured Napa Valley and thought of me. This bottle is aged 7 years. I love how it's suspended inside the bottle too.

3. Commercial grade - zillions of gallons are produced in this commercial grade where no aging is involved. In fact, there are colourings and thickeners used in this low grade that is produced on a mass scale. My personal recommendation is not to put your money on this category. 

Be an informed consumer and look out for these labels when you next shop for a balsamic vinegar. Without the word "Aceto Balsamico Tradizionale", you know it's not aged for a minimum of 12 years.

Word of the Week: Poppy Seeds

I have been trying to get my hands on Poppy Seeds for more than a year. Today, thanks to a dear friend from Perth, I got more than 200g of this precious ingredient! It is a prohibited item in Singapore - silly as it sounds - because these oil seeds come from the opium Poppy. But these dried seeds are primarily for culinary uses, as a spice, a thickener, a garnish, or a condiment. They are used in many baked goods and desserts. You need more than 3,300 seeds to make one gram! Here's more of what's said about poppy seeds on this packaging.

Next post: Sticky Lemon and Poppy Seed Cake

Word of the Week: Cinnamon

Cinnamon is a spice obtained from the inner bark of certain trees native to Southeast Asia. It is also mentioned in the Bible when Moses was instructed to add cinnamon to the holy anointing oil. The aroma comes from the essential oil present in this bark. Some people don't like the taste or smell, but I've found it to be divine, especially when used in baking. 

Recently, I wrote about the Vanilla I had bought from Bali. In the same spice market, I picked up these giant cinnamon sticks and lugged them into the plane.

I saw the Cinnamon Challenge on the web, where a person tries to eat or swallow a full tablespoon of ground cinnamon under 60 seconds without drinking and then posts their video online for all to laugh at. Can you believe this competitive eating challenge has been around for more than 10 years? I strongly advise you not to try it - there is a toxic chemical compound in cinnamon called coumarin that can induce coughing and gagging if you inhale it. 

Giant cinnamon sticks next to vanilla pods 

Now I just need a giant cuppa to go with these.

Ratatouille - rat food never tasted or looked this good

I learned to make Ratatouille at the social enterprise, and wrote about it as one of my Word of the Week some time back. In the restaurant, we made them by tens of kilos at one go. But a few days ago, I was inspired by Wendy, a very talented cook and food blogger, who posted the most beautiful ratatouille dish I've seen. You really should check out her blog here. Caution: her food pics are stunning and will make you drool shamelessly. Wendy could open a restaurant and have long lines outside her door anytime but she has chosen a higher calling to cook only for her family and friends. 

An opportunity popped up today as I was going to have lunch with my girlfriends, one of whom makes it a habit to eat only vegetables every Thursday. We decided on an impromptu picnic at the park and I thought a ratatouille would be perfect for this occasion.

Again, it's one of those you-cant-go-wrong recipes - one green zucchini, one yellow zucchini, one eggplant, a couple of roma tomatotes, a few sprigs of thyme, EVOO, sea salt, black pepper. I used so little salt in this dish that I was afraid it might taste bland, but it actually turned out super yummilicious! Just be sure to use fresh and good quality ingredients. That bottle of EVOO that you think is too expensive is actually worth it!

I made my own sauce but you can get ready-made ones from the stores and they are perfectly fine. I checked Ragu and Barilla - these 2 brands have no chemicals or preservatives, just pure vegetables. All you need to do is heat them to a simmer, then place them at the bottom of a baking dish.

Slice the vegetables in equal thickness, mix with salt, pepper and EVOO, saute each type of vegetables separately, then place them on top of the sauce and bake in the oven at 180C for 20 minutes.

I added a few sprigs of thyme before baking, and was rewarded for this small bit of effort with an awesome aroma later.

A dear sister-in-Christ

I got some store-bought egg crepes meant for desserts but this thickness, or should I say, thinness, was perfect for my soft gooey ratatouille.

Good friends + good food + in a park + 25 degrees C + no crowd = Awesome with a capital A. A great day in the office.